Chimichurri Squash Egg-in-a-Hole is a fun nutrient and flavor-packed low carb fall meal! Gluten-Free, Dairy Free, Paleo Friendly
Thank you to my friends at Davidson’s Eggs for partnering with me on this post, as always, all opinions and thoughts are my own!
I’m super excited to partner with Davidson’s Safe Choice Eggs to bring you a recipe twist on one of my favorite fall meals. Every fall, the very FIRST thing I do with acorn squash is make squash egg-in-the-hole, but this year I’m partnering with Davidson’s to bring you this upgraded, more delicious version.
I was first exposed to Davidson’s Safe Choice Eggs at Blog Brulee a year ago, since then I’ve always noticed them available at many local stores I shop at like Sprouts and Safeway. What is incredibly special about their eggs is that they go through an all-natural water bath pasteurization process that kills salmonella and avian flu viruses, without compromising flavor or quality.
Pasteurization is the process of very quickly heating an item to kill pathogens without disrupting the quality or flavor. You probably already know that all milk, unless labeled raw (but technically banned by the USDA), is pasteurized. However, you may or may not be aware of that eggs are generally NOT pasteurized. This is why immune compromised populations such as young children, the elderly, those with organ transplants, serious conditions, and pregnant women are advised to avoid undercooked eggs. Luckily, if you love raw cookie dough or just a yummy runny egg yolk, you can still enjoy those things safely with Davidson’s Safe Choice Eggs.
They cook up just like any other egg, but you have the peace of mind to be able to lick the spoon or let your little one scrap the sides of the cookie dough bowl. I know that was my favorite part of helping out in the kitchen as a kid, but then again, I love cookie dough more than cookies ANY DAY! Your pregnant sister, friend, wife, or whoever will love you for being able to dig into a bowl of cookie dough or runny fried egg yolk without having to worried. This is good for you and for them, do not deny a pregnant woman her cravings, that’s just wrong.
The eggs are produced from grade AA, farm-fresh shell eggs and sealed with a food grade wax coating. They are free range and Vegetarian fed. You can share in the peace of mind by visiting Davidsons Safe Choice Eggs on their website to learn more about their eggs and get a ton of great recipes! They also have an awesome Facebook feed, Twitter feed , Instagram Feed, Pinterest Page with more recipes from your favorite bloggers, cooking tips, and loads of inspiration. (All social media usernames are @safeeggs)
Chimichurri Squash Egg-In-A-HoleAD: Chimichurri Squash Egg-in-a-Hole #recipe #lowcarb #paleo #safeeggs @safeeggs #sponsoredClick To Tweet
Chimichurri Squash Egg-In-A-Hole
Yield 4-6 servings
Chimichurri Squash Egg-in-a-Hole is a fun low carb nutrient and flavor-packed fall meal! Gluten-Free, Dairy Free, Paleo Friendly @safeeggs #sponsored
- 2 acorn squash
- 8-12 Davidsons Safe Choice Eggs
- 1-2 Roma tomatoes, diced
- 2 cups parsley
- 1 cup cilantro
- 1 green onion
- 3 garlic cloves (or less if you aren’t that in to garlic)
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1tsp salt
- Preheat oven to 350F. Line a large baking sheet with parchment paper or aluminum foil, spray with cooking spray of choice.
- Make a slit in your acorn squash with a large knife. Microwave for 2 minutes to make it easier to cut. OPTION 1: If you have a super sharp knife, cut it into even 1-inch slices to make the rings. Discard the ends or cut into wedges to bake with the rings. Lay the rings out on the baking sheet and bake for 20 minutes or until tender. (Include the wedges too you can eat them whenever you want!) OPTION 2: Cut the acorn squash in half WIDTH ways meaning across the middle NOT from the stem to bottom. Bake face down for 20 minutes or until tender, then cut into rings.
- While the squash is baking, combine all the ingredients for the chimichurri sauce in a blender or food processor. Blend or process until well combined. Adjust salt as needed.
- Once the squash is done baking you, let it cool for at least 10 minutes. Then, heat a large skillet on medium-low. Add fat like butter or oil or cooking spray to the skillet. Place the rings side by side in the skillet (if there is one side that is flatter or more even than the others make sure that side goes face down). Crack an egg in the center of the acorn squash ring hole, cook until the desired level of doneness of the egg is achieved. For a sunny side up egg, this will only be a few minutes. For runny yolks and cooked whites, you can place the lid on the pan and help steam the eggs, so the outside egg white cooks but the inside stays runny.
- Remove from skillet; drizzle squash egg rings with 1-2 tablespoons of chimichurri sauce and 1-2 tablespoons Roma tomatoes. Remember, the outside of the acorn squash is not edible so use a knife to cut it off, or eat from the inside out!
Cuisine gluten free
#eattheyolk more ways to use Davidsons!
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